Water Holding Research Articles

Effect of low-intensity ultrasound-assisted washing on biochemical and gelling properties of surimi from yellowstripe scad

Ultrasound-assisted washing had an expectant to increase the concentration of myofibrillar proteins that play an important role in gelling properties of surimi. This work investigated the effect of low-intensity ultrasound-assisted washing on surimi's biochemical and gelling properties from yellowstripe scad. Washed minced fish was obtained by conventional method or washing process through ultrasound at a frequency of 45 kHz with different steps. Physicochemical properties and protein patterns of washed minced and surimi gel were evaluated. Results showed that the washed minced fish treated by ultrasound three times (U-3) showed the highest L* (50.37 ± 0.23) and whiteness (48.69 ± 0.23) (p < 0.05). The ultrasound washing process significantly reduced total myoglobin content (from 2.790 ± 0.078 to 0.178 ± 0.029 mg/g) (p < 0.05). An increase in oxymyoglobin content was found in minced fish treated with ultrasound. Compared with the conventional method, ultrasound-assisted washing had reduced lipid oxidation as indicated by malondialdehyde content (from 2.50 ± 0.11 to 1.81 ± 0.11 mg/kg). The ultrasound treatment also improved water combining ability and increased the water hold capacity of the minced fish. The sarcoplasmic protein was removed, resulting in a concentration of myofibrillar protein that plays an important role in enhancing the surimi product's breaking force and gel strength. Therefore, low-intensity ultrasound-assisted washing effectively improved the gel properties of surimi from the yellowstripe scad.

Quality Evaluation of Chicken Sausage Incorporated with Andaliman Fruit Powder as Natural Preservatives at Cold Storage

This research was conducted to evaluate the quality of chicken sausage mixed with Andaliman Fruit Powder (AFP) in cold storage. The study was conducted using a completely randomized factorial design with the addition of AFP (A) as factor I consist of Ao = control (0%), A1 = 0.5%, A2 = 1.0%, and A3 = 1.5%, and storage time at cold temperatures (10 ± 2°C) (S) as factor II consist of So = 0 days, S1 = 7 days, S2 = 14 days, and S3 = 21 days. The sausages were packaged in vacuum plastic packaging. The addition of AFP significantly (p<0.01) decreased the cooking loss and Free Fatty Acids (FFA) of sausages, but increased the Water Holding Capacity (WHC), texture, organoleptic values of tenderness, texture, juiciness, and overall acceptability of sausages. During storage there was a significant increase (p<0.01) in the FFA, texture, WHC, but the organoleptic values of texture, elasticity, juiciness, and overall acceptability were not significantly different (p>0.01) during storage. The interaction between the addition of andaliman fruit powder and storage time only had a significant effect (p<0.01) on the WHC value of the sausages. From this study it was concluded that 1.5% of AFP could be used effectively to maintain the quality of sausages for 21 days of storage, while sausages without the addition of AFP could only maintain the quality for 7 days of storage at cold temperatures.

Comparison of Water Holding Capacity and Quality Characteristics on Hydrated Beef with Korea Cattle

Comparison of Water Holding Capacity and Quality Characteristics on Hydrated Beef with Korea Cattle

The Effect of the Use of Durian Seed Flour (Durio zibethinus Murr) as a Filler on the Physiochemical and Microbiology of Salami

Background: Durian (Durio zibethinus Murr) is a very popular fruit in Indonesia. People consume durian flesh because it has high nutritional value and delicious taste, while the durian skin and seeds are thrown away as waste. Durian seed flour contains quite a lot of starch, so it can be used as a filling ingredient for salami. The purpose of this study was to determine the physicochemical and microbiological quality of salami using durian seed flour as a filler. Methods: The research has been successfully carried out using a completely randomized design with five treatments P0(0%), P1(5%), P2(10%), P3(15%), P4(20%) each treatment was repeated 4 times. Parameters measured include physical and chemical and microbiology. The data used by ANOVA and continued with the Tukey test. Result: The research results show that the cooking losses decreased from 24.48%-8.31% and #39; Water Holding Capacity increased from 27.78%-51.97%; Softness increases from 13.94-22.39 mm/g/10 seconds. While the chemical quality of the water content increased from 40.46%-44.84%; Fat decreased from 19.95-13.75%; Protein decreased from 24.90-20.74%; Carbohydrates increased from 40.46-44.84%; Microbiological such as pH 4.07-4.08; Total Plate Count decreased from 3.57 ´ 10 3 CFU/gram - 3.038 ´ 10 3 CFU/gram. The study concluded that Durian seed flour cat a level of 15% could be used as a filler which improved the physicochemical and microbiological quality of salami.

Carcass Productivity and Meat Quality Bambu Apus Rabbit

Rabbits are meat-producing livestock with high productivity. Rabbit meat has high nutritional content and is good for health. The DKI Jakarta Government through the Center for Animal Health and Livestock Services (Pusyankeswannak) has opened the Bambu Apus Livestock Park. This research was conducted to determine the productivity of bambu apus rabbit carcasses as broiler rabbits to support urban farming programs in DKI Jakarta. Ten of bambu apus rabbits (five males and five females), ten of new zealand white rabbits (eight males and two females) and 17 rexsi grinak rabbits (eight males and nine females) were used. The body weights of the rabbits ranged from 2000 to 3000 g per head. This research has obtained Ethical Clearance (Balitbangtan/Center for Animal Husbandry Research BRIN/NRm/01/2022). Rabbits were slaughtered according to Islamic Syar’i and the carcass were cutting according to the commercial cut. A completely randomized design with a 3 x 2 factorial pattern (sex and type of rabbit) was used with carcass productivity and meat physical properties as variables. Bambu apus rabbits have good carcass productivity (Carcass Percentage, Meat Bone Ratio), meat on commercial cuts (Loin and Hindleg) and carcass quality (pH, tenderness, Water Holding Capacity and cooking losses) which were the same as new zealand white rabbits and rexsi agrinak rabbits as the broiler rabbit. Bambu apus rabbits have good carcass production and carcass meat quality so they have the potential to be developed into broiler rabbits in support of urban farming programs.

Restructured ground chicken quality study by ultrasound combined with plasma protein treatment

This study aims to explore the possibility of preparing and improving the quality of restructured ground chicken (RGC) by ultrasound treatment with plasma protein (URGCP). The results showed that the effects of factors on gumminess in URGCP were in the order of plasma protein addition amount > ultrasound power > ultrasound time. Moreover, the optimal conditions were as follows: ultrasound power of 190 W, ultrasound time of 15 min, and addition of plasma protein of 2.27% (w/w). The final gumminess of URGCP was increased by 7.96% over that of RGC. Under optimized process, the microstructure was enhanced and hardness of URGCP was decreased by 6.82% and the springiness of URGCP was increased 1.39 times than that of RGC. The water hold capability was also significantly improved. Hence, this study provided a practical basis for the application of ultrasound treatment and plasma protein in RGC processing.

Physico-chemical and sensory quality of Pekin duck jerky sonicated with coconut shell liquid smoke and stored for different periods

This study aimed to determine the effect of adding sonicated coconut shell liquid smoke to pekin duck jerky with different storage times at room temperature and vacuum packed. Ground duck jerky is made from Pekin duck meat (Anas platyrhynchos domesticus) soaked in coconut shell liquid smoke (CSLS) which has been sonicated for 20 minutes and seasoned with spices such as garlic, galangal, coriander, tamarind, salt, and coconut sugar. A laboratory experiment was done using a completely randomized design (CRD) consisting of 5 treatments (control: 0 day storage period, T1: 7 days, T2: 14 days, T3: 21 days, and T4: 28 days) and 4 replications. The results showed that the addition of sonicated CSLS with differences in the shelf life of pekin ground duck jerky had a significant effect (P&lt;0.01) on pH, texture, color L, a*, b*, Aw, water content, fat, carbohydrates by difference, thiobarbituric acid (TBA), and iodine number. Had a significant effect (P&lt;0.05) on ash content, and had no significant effect on Water Holding Capacity (WHC), protein content, and organoleptic quality. It was concluded that storing ground duck jerky for 14 days at room temperature and vacuum packed did not show any damage to pH, water activity, water content, fat, protein, TBA and iodine number, and did not occur rancidity.

Characterization of purified dextran from Lactobacillus fermentum

The objective of the current study is to characterize dextran purified from Lactobacillus fermentum (Lb4) Isolates of Lactobacillus spp. were tested for dextran production using mucoidy, ethanol precipitation and spectrophotometric method. Results of the Spectrophotometric method showed that all isolates gave concentrations of dextran ranging from (0.1 to 0.2 mg/ml). Precipitation, purification and characterization of dextran from L. fermentum (Lb4) were done. Thin-layer chromatography (TLC), 1H Nuclear Magnetic Resonance (HNMR) Spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), Field Emission Scanning Electron Microscopy (FE-SEM), Gas Chromatography-mass spectrometry (GC-MS), Melting Point (MP), Water Solubility index (WSI), and Water Holding Capacity (WHC) had been used for dextran characterization. Characterization proved that pure dextran. Nanosphere structure with a nano-diameter range of about (56.00) nm with molecular weight (73) kDa. According to the melting point test, the purified dextran from L. fermentum had been completely melted at 228°C. The water solubility index (WSI) had been determined (93.35%) and the water holding capacity (WHC) (300%). Keywords: Lactobacillus spp. ; Dextran ; Lactobacillus fermentum

Effect of genetic testing for CAPN1 gene polymorphisms on some productive and meat quality traits in broilers

One day, 100 birds of commercial broiler Ross308 were used. The results showed the success of the amplification process for the studied segment of the CAPN1 gene through electrophoresis assay. Three genotypes, CC, CT and TT, were identified, whose frequency was 0.52, 0.34 and 0.14, respectively. C allele frequency was 0.69, and the T allele was 0.31. There are no significant differences in body weight and weight gain among CC, CT and TT genotypes. The results showed that there were highly significant differences (P&lt;0.01) in the Water Holding Capacity (WHC) among the genotypes. The CC genotype was superior to the CT and TT genotypes. Also, there were significant differences in the pH values (P&lt;0.01) among the genotypes. CC genotype was superior to the CT and TT genotypes. There were significant differences in flavor between the genotypes; the CC genotype was superior to the CT genotype, and the CT genotype was superior to the TT genotype. There are significant differences (P&lt;0.01) in tenderness. CC genotype was superior to the TT genotype. CT genotypes did not differ significantly from the CC and TT genotypes. There was a highly significant difference (P&lt;0.01) among the genotypes on the juiciness. The CC genotype was superior to the CT and TT genotypes—no significant differences in color and generally acceptable. Keywords: genetic analysis, polymorphisms, CAPN1 gene, productive, meat qualitative, broiler.

Impact of Different Levels of NPK and Neem Cake on Soil Health under Cowpea (Vigna unguiculata L.) Var. Gomati

A field experiment was conducted during March-June (Late Zaid) 2022 at the research farm of Department Soil Science and Agricultural Chemistry, NAI, SHUATS, laid out in Randomized Block Design. To achieve higher growth and yield of rainy cowpea variety Gomati, it was observed that application of @ 100% NPK+ @ 100% Neem Cake has shown effective growth under Prayagraj climatic conditions but also improved significantly. physical and chemical properties of soil. This physico-chemical like Bulk density, Partical density, Pore space (%), Water Holding Capacity (%), pH, Electrical conductivity (dS m-1), Organic Carbon (%), Available Nitrogen (kg ha-1), Available Phosphorous (kg ha-1), Available Potassium (kg ha-1) were analysis. Result revealed that Soil Organic carbon content, Water holding capacity and available NPK significantly increased in after harvest of cowpea in T9, whereas Bulk density (Mg m-3), particle density (Mg m-3) and pH recorded minimum value. Therefore treatment T9 was best in terms of growth, yield and economic parameters with maximum plant height, number of branches plant-1, pods plant-1, seeds pod-1, pod yield and maximum cost benefit ratio.

Evaluation Of The Supplementation Of Bitter Melon Flour (Momordica charantia) As A Feed Additive To Physical And Chemical Content Of Broiler Meat

The purpose of this research was to evaluate the supplementation of bitter melon flour as a feed additive on the physical (tenderness and WHC) and chemical (protein and fat content) quality of broiler meat. The material used in this study was a broiler Lohman strain produced by PT. Japfa Comfeed Indonesia Tbk., unsex, and rearing for 35 days. This research method used a field experiment with 6 treatments with 5 replications. Each experimental unit was given basal feed treatment with the addition of antibiotics (Zinc Bacitracin 0.01%) (P0), 0% bitter melon flour (P1), 0.25% bitter melon flour (P2), 0.5% bitter melon flour (P3), 0.75% bitter melon flour (P4), and 1% bitter melon flour (P5). Data were analyzed with Analysis of Variance and continued with Duncan's Multiple Range Test if there were significant differences. The results showed that the addition of bitter melon flour as a feed additive didn't show a significant difference (P&gt;0.05) in tenderness, Water Holding Capacity, protein content, and fat content of broiler meat. The conclusion of this study was that the addition of bitter melon flour as a feed additive showed relatively similar abilities to produce the physical and chemical quality of meat with antibiotics used as a feed additive for broilers.

Assessment of Physico-chemical Properties of Soil from Different Blocks of West Godavari District, Andhra Pradesh, India

The study of nutrient status in West Godavari District of Andhra Pradesh was carried out in 2022-2023. Representative soil samples were collected covering three mandalas of West Godavari division before sowing of crop. The soil samples were analysed for their Physico-chemical Properties. The samples were taken from different blocks and depths like 0-15cm,15-30cm and 30-45cm. There are many reasons leading to soil quality deterioration, including changes in land use types from forest to arable land and the consequences from intensive land use. The colour of soil changes between the three depths at all the locations. There was also a difference in colour of dry and wet soils was dark brown to dark yellowish brown. Results show that soil Bulk Density varied from 1.31 to 1.48 % Mg m-3, soil Particle Density varied from 2.44 to 2.57 % Mg m-3, Percent of Pore Space from 43.09 to 48.21 %, Water Holding Capacity from 35.73 to 44.24 % respectively. Soil pH varied from 77.25 to 8.92 % and EC is 0.18 to 0.37 % respectively while soil Organic Carbon varied from 0.28to 0.55 % and Available Nitrogen varied from low to medium i.e., 216 to 323 % kg ha-1 Available Phosphorous varied from medium to high range i.e., 14.05 to 25.71 % kg ha-1. and Available Potassium was found to be medium range i.e.,137.00 to 236.00 % kg ha⁻1, Exchangeable Calcium and Magnesium low from 3.34 to 5.66 % (meq 100g-1) and 1.36 to 2.74 % (meq 100g-1) respectively. Results show that the soil samples of the areas of Eluru division were found to be mildly alkaline and non-saline.

Assessment of Physico-chemical Properties of Soil from Different Blocks of Visakhapatnam District, Andhra Pradesh

An Assessment of Physico-chemical properties of soil from different blocks of Visakhapatnam district, Andhra Pradesh was carried out in 2022-23. To determine the availability of macro nutrient in soil of these soil samples and provide the assessment of 9 sampling locations were selected. Soil samples were collected at the depth of 0-15 cm, 15-30 cm and 30-45 cm respectively. Soil textural classes were Sandy loam and Loamy sand. Bulk Density varies from (1.36 to 1.59 Mg m-3). Particle Density varies from (2.37 to 2.54 Mg m-3). %Pore Space (39.85 to 48.32 %), The Water Holding Capacity varies from (34.89 to 44.28%), the physical condition of the soil was found good. The pH of soil is Slightly alkaline in nature (6.82 to 8.08) and the Electrical Conductivity (0.17 to 0.37 dSm1) was suitable for all crops. Organic carbon was found low (0.33 to 0.47%). These soils have low Nitrogen (197.00 to 220.00 kg ha-1) in all villages. Phosphorus (16.96 to 26.68 kg ha1) is found medium to high. Potassium (201.96 to 266.01 kg ha-1) is found medium in range. Calcium (3.22 to 5.66 meq 100g-1) and Magnesium (1.85 to 2.79 meq 100g-1) are sufficient in this soil. There is an including awareness of the need to pay greater attention in the role of macronutrients enhancement in the soil for good soil health and proper nutrition of plant so as to attain optimum economic yield and soil is suitable for all major tropical and sub-tropical crops.

Assessment of Physico-Chemical Properties of Soil from Different Blocks of Adilabad District, Telangana, India

An Assessment of Physico-chemical properties of soil from different blocks of Adilabad district, Telangana was carried out in 2022-23. To determine the availability of macro nutrient in soil of these soil samples and provide the assessment of 9 sampling locations were selected. Soil samples were collected at the depth of 0-15, 15-30 and 30-45 cm respectively. Soil textural classes were sandy clay loam. Bulk Density varies from (1.36 to 1.64 Mg m-3). Particle Density varies from (2.34 to 2.49 Mg m-3). % Pore Space (41.23 to 49.16 %), The Water Holding Capacity varies from (36.65 to 45.89%) the physical condition of the soil was found good. The pH of soil is alkaline in nature (7.43 to 8.90) and the Electrical Conductivity (0.17 to 0.49 dS m-1) was suitable for all crops. Organic carbon was found low to medium (0.31 to 0.48%). These soils have low Nitrogen (190.00 to 220.00 kg ha-1) in all villages. Phosphorus (16.14 to 25.58 kg ha-1) is found medium to high. Potassium (219.87 to 277.51 kg ha-1) is found medium in range. Calcium (3.68 to 5.45 meq 100 g-1) and Magnesium (1.89 to 2.76 meq 100 g-1) are sufficient in this soil. There is an including awareness of the need to pay greater attention in the role of macronutrients enhancement in the soil for good soil health and proper nutrition of plant so as to attain optimum economic yield and soil is suitable for all major tropical and sub-tropical crops.

Improving the Water Holding Capacity of Chicken Meat and Reducing Waste During Cooking by Using Rhizome Extracts of (Alpinia officinarum)

The purpose of the study was to determine the influence of alcoholic and petroleum ether extracts of Alpinia officinarum roots on the physical parameters of poultry meat over different cold storage durations (4,7,10 day) at 4°C. The extracts helped to preserve the physical properties of the preserved meat samples in general by causing a substantial (P< 0.01) rise in pH levels. The third treatment (100 mg ethanol extract/kg beef) outperformed all others. The addition of the extracts also resulted in a substantial increase (P<0.01) in the ability of the meat to transport water, with the third treatment outperforming the others. The inclusion of the extracts resulted in a substantial reduction (P<0.01) in the percentage.

Water trading by Aboriginal organisations in NSW, Australia

Markets are a contentious way to manage demand for water because they can produce or exacerbate inequities for small and more vulnerable water holders, including Indigenous peoples. In Australia, which has the world's largest water market in the Murray-Darling Basin (MDB), settler-colonial governments have transformed water law and policy to enable water trading with negligible consideration of the effects on Aboriginal peoples. We present the first Australian study of Aboriginal peoples' interactions with rural water markets, the possibilities, and pitfalls of market participation, enabling and limiting factors, and the power relations underpinning the establishment and ongoing operation of this water allocation mechanism. From interviews with representatives of 13 Aboriginal organisations who held water entitlements, including ten that participated in MDB water markets during 2004–2018, we found that water trade activity and the number of individual Aboriginal water sales generally increased. Organisations traded as sellers on the (temporary) allocation market, generating revenue that was valued because it was relatively easy to obtain, with fewer external restrictions than income from government grants. Aboriginal organisations aspired to use their water on their own estates and for their own purposes, however, due to what we term a ‘water trading trap’, this was rarely feasible. In addition to increasing the water holdings of Aboriginal organisations, water rights restitution programs and policies need to address the lack of capital (including productive land and infrastructure) and capacity that prevents Aboriginal organisations from using their water to pursue wider aspirations, including building an asset base or using water for environmental and cultural purposes.

Effect of Different Soil Organic Carbon Content in Different Soils on Water Holding Capacity and Soil Health

An experiment was carried out to study the effect of soil organic carbon (SOC) and soil texture on the distance of the wetting front, cumulative water infiltration (I), infiltration rate (IR), saturated water conductivity (Ks), and water holding capacity (WHC). Three levels ( 0, 10, 20, and 30 g OC kg-1 ) from organic carbon (OC) were mixed with different soil materials sandy, loam, and clay texture soils. Field capacity (FC) and permanent wilting point (PWP) were estimated. Soil materials were placed in transparent plastic columns(12 cm soil column ), and water infiltration(I) was measured as a function of time, the distance of the wetting front and Ks. Results showed that advance wetting front as a function of time for soil column was 6 minutes and with no differences between OC levels for sandy soils, while it ranged between 90 minutes (0% OC) - 130 minutes (3% OC) for loam soils, and between 470 minutes (0 %OC) and 590 minutes (1%OC) for clay soils, at the same time cumulative water infiltration(I) increases at the beginning of infiltration and decreases with time and levels of OC. The highest infiltration values were in sandy soils, giving data of 0.05 and 0.12 cm min-1, with no significant differences with OC rates. IR values decreased when OC increased in loam soils, and IR increased exponentially in clay soils with increasing OC levels. The values of Ks decrease with increasing OC for sandy and loam soils, and increase when OC increases above 3% for clay soils. FC and WP values were increased for sandy, loam and clay soils when OC was increased. The AW values decreased for both sandy and clay soils compared to loam soils. It can be concluded that AW can be estimated from FC values regardless of texture and OC by the linear function: AW=0.51(FC)+0.005.

KOMPOSISI pH, SUSUT MASAK DAN DAYA IKAT AIR PADA BERBAGAI JENIS UMUR DAN JENIS OTOT YANG BERBEDA PADA SAPI BALI

This study aims to examine the composition of the pH, cooking loss and water holding capacity of Bali cattle, at different ages and muscle locations. The locations of the muscles observed were the Longissimus dorsi (LD), Pectoralis superficialis (PS), Semitendinosus (ST) and Triceps Brachii (TB) muscles. Cattle aged 1-1.5 years and 3.5-4 years with moderate body condition, 250 g of each sample was taken for every 6 Bali cattle. This study used a 4x2x3 factorial design with a total of 24 experimental units, in a randomized block design (RBD), factor A was muscle type (A1 (LD), A2 (PS), A3 (ST), and A4 (TB)). Factor B is age (B1 aged 1-1.5 years and B2 aged 3.5-4 years). The treatment showed a significant effect, so further tests were carried out using the Duncan Multiple Range Test (DMRT) and how to analyze the data using SPSS. The variables measured were pH, cooking losses and water holding capacity. The research data was processed using analysis of variation (ANOVA). The results of this study concluded that there was no interaction between the type of muscle and the age of the cattle in the meat quality test on pH, cooking loss and water holding capacity of Bali beef. Muscle type has no effect on pH, cooking loss and water holding capacity of Bali beef. Age greatly influences the pH of Bali beef and affects the water holding capacity of Bali beef, but has no effect on cooking loss of Bali beef. Keywords: Water Holding Capacity, Muscle Type, Fatty Acid Composition, Bali Cattle, Cooking Loss, Age.

Three thermal treated methods improve physicochemical and functional properties of wheat bran-germ and the bran-germ containing products.

To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran-germ noodle (WBGN). Principal component analysis was used to comprehensively evaluate the qualities of WBG and WBGN. Machine learning-based research was conducted to predict the quality of WBGN based on the features of WBG. The results showed that three methods improved antioxidant ability, bound flavonoids, bound and total phenolics, and the processing properties in WBG (P < 0.05). Extruded-WBG showed a lower polyphenol oxidase activity, lipase activity (35.02 ± 2.02 U and 20.29 ± 0.47 mg g-1 ) and particle size (54.08 ± 0.38 μm), and higher water hold capacity (2.60 ± 0.68%) and bound phenolic levels. The enhanced quantity of bound polyphenols had a major role in the increased antioxidant potential of WBGN. Extruded-WBGN showed higher antioxidant ability for 2,2-diphenyl-1-picrylhydrazyl (171.28 ± 3.16 μmol Trolox eq kg-1 ). The extruded-WBGN had high concentrations of WBG aroma compounds, and low contents of bitterness and raw bran-germ flavor compounds. Next, the enzymatic activity, powder properties, color, and antioxidant capacity of WBG were further utilized to predict the polyphenolic, flavonoids, flavor compounds, and antioxidant capacities of WBGN, where the R2 value of the model exceeded 0.90. The best comprehensive quality modification method of the WBG and WBGN was extrusion, followed by baking and microwaving. The present study shows that extrusion is a promising way to improve WBG into a nutritious and flavorful cereal food ingredient. © 2023 Society of Chemical Industry.

Changes in Water Holding Capacity and Shear Force in Fallow Deer Muscles during Ageing

The aim of the study was to determine changes in water-holding and water-binding capacities in relation to the tenderness of fallow deer semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles during ageing. In the study, muscles obtained from 18-month-old farm-raised fallow deer bucks were used. The quality of the meat was determined during ageing for 48 h, 168 h, and 288 h post slaughter. It was noted that ageing had a negative effect on water retention in fallow deer meat. It decreased the ability of meat tissue to bind added water (p &lt; 0.01) and increased cooking losses (p &lt; 0.01), though it also increased tenderness (p &lt; 0.01). Generally, SM showed lower (p &lt; 0.001) tenderness than LTL. SM and LTL muscles were similar in terms of free water content, ability to bind added water, and cooking losses (p &gt; 0.05). The way the meat was heated (cooked in water vs. roasted in the dry air) affected only cooking losses (p &lt; 0.05), which were higher in roasted samples but had no effect either on volume loss or meat tenderness. In conclusion, the main factor affecting the water holding and binding capacities, as well as fallow deer meat tenderness, is ageing. The time enough to obtain tender meat is 168 h for LTL, whereas SM should be aged for 288 h.